Turkish Style Braised Leeks
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 lbs leeks, white and light green parts only (about 8 large or 10 medium)
- 1⁄2 cup extra virgin olive oil
- 5 small carrots, peeled halved lengthwise and cut into strips about 1 inch long
- 1 cup chicken stock or 1 cup water
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 2 tablespoons fresh lemon juice
- 1 dozen black olives, pitted and halved
- 1⁄4 cup fresh parsley, rough chopped
directions
- Cut the leeks crosswise into 2 inch lengths, then in half lengthwise; wash very well.
- In a large skillet, combine leeks, oil, and carrots over medium high heat, stirring gently occasionally, until the leeks are slightly softened, about 10 minutes.
- Add stock or water, sugar, salt and pepper to taste, cover, reduce heat to low and simmer until leeks are very tender, about 30 minutes.
- Stir in lemon juice and olives and continue to simmer, but uncovered, until liquid thickens slightly, about 10 minutes.
- Allow to cool to room temperature, about 45 minutes; stir in parsley, taste and adjust seasonings.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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